Practice of glutinous rice wine

The production method of glutinous rice wine is as follows:

1, 3 kg of glutinous rice washed and soaked in clear water for one night.

2, steamer, cloth, add glutinous rice, steam over high fire.

After 3.20 minutes, open the sticky rice on the lid.

4. Stir the glutinous rice evenly, sprinkle it into a small bowl of water, cover the pot and steam for 20 minutes.

5. Put the steamed glutinous rice into a clean pot, add 6 kg of mineral water and mix well.

6. Rice wine koji11g.

7. The glutinous rice added with mineral water should be stirred frequently to dissipate heat and let the temperature drop.

When the temperature drops below 32 degrees (above 25 degrees), you can start the next step.

9. Pour in the distiller's yeast and mix well.

10. Mix the glutinous rice, put it in a clean container, wrap the bottle mouth with a food fresh-keeping bag, tie it tightly and seal it, and enter the fermentation process.

1 1. Remember to open the bag a few days before fermentation, otherwise the gas generated during fermentation will collapse the fresh-keeping bag. During fermentation, many bubbles can be seen escaping upward. After 8 or 9 days, the wine body was layered, the glutinous rice basically sank, and the surface fermentation basically ended.

12, filtering out the wine residue to obtain glutinous rice wine. The alcohol content of glutinous rice wine is not high, but you can't drink too much at a time. It is more appropriate to drink 100-200ml a day, and you can also look at your drinking capacity.